Chicken Club on Brioche Toast


  • 1 whole skinless boneless chicken breast
  • 12 slices brioche bread cut from large round or rectangular loaves
  • 8 thin slices of tomato
  • 8 lettuce leaves
  • ½ cup mayonnaise
  • 8 thin slices of red onion
  • 4 lean bacon slices

In a small heavy skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain, and pour off all but 1 tablespoon of fat from the skillet. In the fat in the skillet the chicken, patted dry and seasoned with pepper, for 6 to 8 minutes on each side, o...

View full recipe at Epicurious


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